Mariscada En Recado (Shellfish Stew) - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped fine
4 4 cups fish stock or 4 cups vegetable stock
4 tablespoons goya recaito (cilantro cooking base)
2 tablespoons tomato paste
14 ounces coconut milk (or whatever size your can is, they vary)
12 littleneck clams, thoroughly washed
12 mussels, thoroughly washed and debearded
1/2 lb large shrimp (tails intact optional)
2 lobster tails, snipped in half lengthwise before serving
Optional Garnishes
red pepper, strips add with shellfish if using
green pepper strip, add with shellfish if using
fresh cilantro or fresh parsley
lemon wedge
lime wedge
chili oil (Chili Oil)

Preparation

Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
Reduce heat, cover, and simmer 20 minutes.
Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
Garnish, as desired.